(1) Operation area: According to the kitchen plan and equipment configuration, some areas can be divided into red table operation area, cooking area and baking area. Its function is to meet the requirements of established cuisines and cooking techniques.

(2) Rough machining area: Its function is to remove leaves, roots and stems of vegetables, so that fish can be eaten raw and processed initially.

(3) Finishing side dish area: Its function is to transform the roughly processed food to meet the requirements of the cuisine.

(4) White box area: Its function is mixing, pressing, technological inlaying, inlaying and so on.

(5) Cold splicing area: Its function is to open bottles, cut, mosaic flowers, and platter foods that can be eaten directly without heating.

(6) Disinfection area: Its function is to clean, disinfect and store tableware.

(7) Cold storage area: used to store raw and cooked perishable food.

(8) Warehouse area: used to store non-perishable food such as rice and flour.